John l



UNITED STATES PATENT retest.

JOHN L. REESE, OF BALTIMORE, MARYLAND.

PROCESS OF PRESERVING MEATS.

To all whom it may concern:

Be it known that I,JOHN L. REESE, a citizen of the United States,resident at Baltimore, in the county of Baltimore and State of Maryland,have invented certain new and useful Improvements in Processes forPacking Meats; and I do hereby declare the following to be a full,clear, and exact description of the invention, such as will enableothers skilled in the art to which it appertains to make and use thesame.

This invention relates to serving meats when packed.

The invention consists in preparing such as tallow and lard, with andthen packing meat in a receptacle with such prepared grease pouredin,layer for layer all as hereinafter described.

In carrying out this process the meat to be packed is cut up intoconvenient and suitable sized pieces. The fat or grease most suitable asan envelope for such meat, tallow, lard, or any other that may bedetermined on is then to be prepared with the gas. "he fat is to be cutup into strips and placed within an airtight chamber and subjected tothe fumes of the gas. After it is fully impregnated it is to be removedand then tried out, and in its melted state it is ready to be used; orthe fat may be first rendered, and when in a liquid condition be placedin an air-tight chamber, and the fumes of gas be pumped into it untilthe liquid fat is fully impregnated therewith; or if the rendered fat iscold and hard, it can I be broken up into small pieces, and be placedupon shelves within the chamber, and be subjected to the gas. Thecsscntiality ot'this step being that the fat shall be subjected tosulphurous gas, the precise method may be varied. This prepared fat,while in a melted condition is to be poured into the receptacle, box,

processes for pregrease, sulphurons gas,

7 bar- 1 dated February 15, 1881.

(N0 specimens.)

I rel, cask, &c., until a layer is formed at the I bottom. -A layer ofmeat is then placed in, and more melted t'at poured on, filling theinterstices of the meat and forming a covering around the meat next thereceptacle and a layer above. More meat is placed in and more fat, andthis is continued until the receptacle poured on for the last i isfilled, the fat being l layer. The meat is thus packed away, each Ipiece being completely surrounded by the prepared fat, which keeps thepieces from touching, prevents heat, and consequent decay. The

antiseptic in the (at prevents the same from I becoming ransid andeffecting the meat, and l at the same time the meat has all the benefitsof the preserving qualities of the antiseptic without being directlyprocessed itself. I \Vhat I claim'is- In packing raw meat, the processfor preserving the same which consists, first, in putting the fat of themeat into an air-tightchalnher and charging it with sulphurons gas; second, pouring the fat thus charged into the packingca-se until a layer isformed; third, putting in a layer of raw meat without the piecestouching one another; fourth, pouring in more of the charged t'at untilall the interstices among and around the meatare filled and the latteris covered; and, fifth, continuing the operation until the case istilled, the charged tat forming the top layer, whereby the fat is keptpure and the meat, preserved without being affected by the gas, allsubstantially as described.

In testimony whereof I at'fix my signature inpresence of two witnesses.

JOHN L. REESE.

